Chinese Ribs
Chinese Char Sui Style Ribs
Rated 5.0 stars by 1 users
Category
Smoked Ribs
Cuisine
Chinese
Asian
Servings
4
Prep Time
15 minutes
Cook Time
5 hours
These single bone ribs bring the party.
They were a rec from Mathew Gonzalez (he's starting a food truck) from a video comment (thanks dog!). They're done in a flavor profile that is a riff on Char Sui Pork. I thought the flavor and the smoke then grill method was killer on baby back ribs. I also cooked a rack of spare ribs and those were more savory than the baby. The babies had a little more bite to them since they're leaner than the spare, and I found they were the texture I wanted on the flavor profile.
Whichever you choose, you're gonna send your crew straight to outer taste!
Prepare to impresses the BBQ fam -- the quantity scales up and down very easily and the single bone and sauce makes them great for a party and I know for a fact you like to party!
Sprinkled throughout the notes below are links to items I use (some are affiliate links, some are not... in both cases these are products I use and like and it just so happens Amazon gives me some $ back if you end up buying them). I'm sharing the links because a lot of folks like to know the exact tools and the small kickback I get helps offset the cost of making these videos!
Ingredients
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-As many racks of ribs as you want (I plan for about ½ a rack person). I cooked a rack of spare ribs as well as a rack of baby backs and the babies really shined. If you can find extra meaty baby back ribs, that’s what I would recommend using
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-Kosher salt, I use diamond
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-Chinese 5 spice
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-Coarse ground black pepper, preferably not fresh cracked – I find the amount of pepper I use on ribs can be overwhelming when it’s fresh cracked so in this rare instance I recommend using something like fiesta brand 16 mesh black pepper
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-½ cup hoisin sauce
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-¼ dark soy sauce
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-3 tablespoons dark brown sugar
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-2 tablespoons honey
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-1 tablespoon Chinese 5 spice powder
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-1 teaspoon granulated garlic
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-1 teaspoon granulated ginger (fresh grated ginger would be even better!)
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-(Optional) 2 tablespoons red food coloring
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-Smoker. I love my Mill Scale 94
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-Grill. Recently I’m digging the Nomad
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-Charcoal. Recently I’ve been crushing Fogo
For the Ribs
For the Marinade
Gear
Directions
Season your ribs liberally with salt, 5 spice and black pepper. Let the spice tack up while your set up your smoker to 250 degrees F. If I had to guess, per rack of ribs I used about 1.5 tablespoons salt, 1.5 tablespoons black pepper, and 2 teaspoons 5 spice
Once the spice has tacked up (the ribs should look like they have wetted through the spices), cut them into single bones by slicing between the bones, keeping close to one side… I got so excited while making these ribs that I initially forgot to do this, so here’s your reminder not to start your cook as a full rack like I did…
While your ribs are smoking, mix your marinade ingredients together in a medium sauce pan and simmer for 20 minutes
Smoke your ribs until they hit about 185 degrees internal – this was about 4.5 hours for me
Once your ribs hit 185 degrees internal, set your grill up for a hot session. Move your bones from your smoker to your grill and baste all sides twice with your marinade
Grill your ribs until the sauce tacks up and is lightly charred, this took my internal temp up to about 195 degrees F
Do the thing where you eat the food you made
Thanks for the support! I like seeing what y’all are up to, so if you make this recipe please tag me in your socials so I can see what you’re up to and repost to share with the rest of the bones crew.
Eat B.B.Q. Live Forever
1 comment
Looks bomb delish, can’t wait to try !